Prepare the dough by mixing flour, eggs, and salt. Knead for 8-10 minutes and let it rest for 30 minutes.

Roll out the rested dough into thin sheets using a pasta machine or rolling pin.

Cut the rolled sheets into desired pasta shapes, dust with flour to prevent sticking.

Cook the shrimp in butter and garlic until pink and opaque. Season with salt and pepper.

Cook the fresh pasta in boiling salted water for 2-4 minutes until al dente.

Combine the shrimp with the pasta, using reserved pasta water for a silky sauce. Serve garnished with parsley and Parmesan.